This salmon arugula salad is one of those recipes that is so easy I didn’t think to post it on the blog but after I posted a photo of it on Instagram I received a lot of messages asking for the recipe, so here it is in all it’s quick and easy glory.

I recently had a foodie date with a friend at Ditmas LA and pretty much devoured my favorite item on the menu, Tony’s Fries! It’s machaka chicken with guacamole and pico de gallo served over french fries. I enjoyed it so much I knew I had to recreate them in my kitchen for the blog but wanted to shave some calories off the dish by swapping out the fries for roasted cauliflower. I also have no idea how to make machaka chicken so I decided to combine shredded chicken with hot sauce instead. My husband was on his way out to have lunch with a friend but canceled when he saw this on the table. It’s insanely good. Like I’m eating it now as I type and I don’t care that I’m getting my keyboard dirty good.

Directions:
Cut cauliflower into pieces. Clean and dry off. Cover a baking sheet with parchment paper then lightly grease paper with cooking oil. Place cut cauliflower on parchment paper and spray with cooking oil. Season with salt and pepper. Roast on 400′ for about 25 minutes until edges are slightly crispy. Remove from oven and set aside. Combine shredded rotisserie chicken with hot sauce 1 tablespoon at a time until desired heat level. (you don’t have to use all of it or you can add more if you really like it spicy!) Layer roasted cauliflower, shredded chicken, guacamole and pico de gallo on a serving dish. Top with cilantro lime sauce and creamy hot sauce.

Directions:
Whip the whipping cream then set aside. Combine cream cheese and pumpkin. Add spices and vanilla extract. Add the confectioners sugar. Mix well. Fold in whipped cream and combine. Serve in shot glasses with whipped cream and candied pecans. You can top it with cranberry sauce. (recipe below) You can also layer the pumpkin cheesecake with whipped cream or layer it with the cranberry sauce and top with whipped cream. Makes about 25 to 30 shot glasses. (if you fill it up halfway with the pumpkin) You can also put it in a chocolate graham cracker crust and top with whipped cream. (this would also taste great layered between baked puff pastry sheets!)

Directions:
Combine cranberries, water and honey in a large pot. Let it cook on medium heat until it starts to thicken. (about 30 minutes) Lower the flame once the water has started to reduce and let it simmer it until you have reached the desired consistency. Stir so the sauce does not burn or stick to the pot. Allow sauce to cool off. Add the sugar and blend well. At this point you can serve it as whole berry cranberry sauce OR you can blend it in a blender or food processor until smooth and have a jellied cranberry sauce.

Directions:
Saute onions and garlic until tender. Add crushed tomatoes and black olives and season with salt, pepper, garlic and paprika and combine well. Simmer over a low flame for about 10 minutes. While the sauce simmers, in different pot melt earth balance then add flour and whisk together until a thick paste forms. Slowly add almond milk and combine together. Whisk until it thickens then add it to the tomato sauce mixture. Stir together. You can add the zucchini noodles to the sauce or serve the sauce on top of the noodles.

Directions:
Combine oil and spices in a large ziplock bag. Add chicken to bag and zip it shut. Marinate chicken in bag then place on greased baking sheet and bake in oven on 350 for 30 to 45 minutes until chicken is cooked through. Allow chicken to rest on cutting board before slicing thinly. Combine quinoa, corn, black beans and cilantro together. Place lettuce in large serving bowl. Layer quinoa mixture and sliced chicken on top. Combine salsa and mayo together then top salad with dressing. (optional you can squeeze lime over salad for a fresh kick) Place tortilla chips around salad.

Directions:
Place steak, olive oil and black pepper, salt, paprika and cumin in a large ziplock bag. Let it marinate. Heat up a large frying pan with oil and saute onions, peppers and mushrooms until tender. Remove from pan and set aside. Add meat to the pan (make sure it is very hot when adding steak!) and cook until nicely browned on both sides. Once cooked to your preference, remove from pan and let it sit on a cutting board. Wait several minutes before cutting it. Then, thinly slice it and serve on corn tortillas with rice and veggies with cilantro sauce. You can also create a steak bowl with the rice, veggies and cilantro sauce. Garnish with freshly chopped cilantro.

Directions:
Place onion in a blender or food processor and pulse until chopped. Add cilantro to blender and pulse until chopped. Add juice of lime, garlic and cumin and salt and pulse until smooth. Serve over steak tacos or steak bowl.

]]>http://www.kosherinthekitch.com/steak-tacos-with-cilantro-chimichurri/feed/0Chicken with Peanut Saucehttp://www.kosherinthekitch.com/chicken-with-peanut-sauce/
http://www.kosherinthekitch.com/chicken-with-peanut-sauce/#respondThu, 16 Jan 2014 19:12:17 +0000http://www.kosherinthekitch.com/?p=6640 This is a quick and easy recipe for chicken with peanut sauce served TWO ways! You can serve it up with asparagus for a simple yet satisfying dinner or cut ...

This is a quick and easy recipe for chicken with peanut sauce served TWO ways! You can serve it up with asparagus for a simple yet satisfying dinner or cut up in crispy wonton cups for easy and delicious entertaining.

Directions:
Marinate chicken with olive oil and salt and pepper in a large ziplock bag. Heat up a frying pan until very hot without oil. Then place chicken breasts in pan. (since it’s been marinating in oil it’s not necessary to heat the pan with oil. If for some reason you find that the pan needs oil then spray PAM or add more olive oil to pan.) Cook chicken until no longer pink. Remove from pan and set aside.

Combine ingredients for peanut sauce by combining peanut butter with 2 tablespoons soy sauce, 3 tablespoons water, 1 tablespoon hoisin sauce and 1 tablespoon sesame oil. Combine well and taste. I added an additional tablespoon each of hoisin sauce and soy sauce because I wanted a stronger taste, and an additional tablespoon water to thin it out more. Add more or less according to your taste. I suggest starting off with 1/4 cup peanut butter and 1 tablespoon soy sauce and then adding the other ingredients slowly to your liking.

Once you the peanut sauce is prepared, you can serve the chicken sliced over steamed or roasted asparagus with peanut sauce on top or you can cut up the chicken into small pieces and combine with 1 to 2 tablespoons peanut sauce and serve in crispy wonton cups with chopped scallions. (you can also serve the chicken cut up with pasta and some peanut sauce or in a salad with the peanut sauce as a dressing)

Directions:
Grease a mini muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325′ for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off. Once cooled off, fill each cup chicken and peanut sauce and top with additional peanut sauce (optional) and chopped scallions.

Directions:
Cook pasta until al dente. Meanwhile, saute onion and garlic until tender. Place roasted peppers in a blender and pulse until smooth. Add onions and garlic to the blender and combine well. Pour milk (or heavy cream) into the blender and mix together. Season with spices and serve over pasta with grated parmesan and freshly chopped parsley.

Directions:
Mix ingredients together in a large mixing bowl. Shape into balls about the size of 1 tablespoon. Place on lightly greased baking sheet and cook in oven on 400′ for 15-20 minutes. Serve with Cilantro Lime Dipping Sauce.